Photograph of the finished Mutton korma

India · Cà ri cừu sốt hạt điều Mutton korma

Mutton korma

2 hr 20 min Hands-on time + 2 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 1.4 lb
  • Photograph of Cashews Cashews 3.5 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 8.5 oz
  • Photograph of Onion Onion 2
  • Photograph of Cardamom Cardamom 12
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Ginger Ginger 1.4 oz
  • Photograph of Ghee Ghee ½ cup
  • Photograph of Poppy seeds Poppy seeds 0.7 oz
  • Photograph of Garam masala Garam masala 0.3 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Marinate the lamb with yogurt and ginger for 2 hours; the yogurt here both tenderizes the meat and serves as the base for the sauce, so it's not replaced with water.
  2. 2 Thinly sliced onions are sautéed in ghee for 12 minutes until browned and crispy, then blended with soaked cashews and poppy seeds.
  3. 3 Sauté cardamom and cinnamon in ghee for 40 seconds, then add the lamb and marinade and stir-fry for 10 minutes.
  4. 4 Add the seed sauce and 350 ml of hot water, simmer covered for 1 hour over the lowest heat.
  5. 5 Sprinkle with garam masala and simmer for 8 minutes until reduced; the korma is ready when the sauce is a creamy yellow color clinging to the meat, not red like typical curry.

With an appliance

  • Pressure cooker 55 min

    Replace step 4: simmer in a pressure cooker for 25 minutes at high pressure with 250 ml of water, then release the pressure naturally and simmer for 8 minutes with the lid open.

Start cooking